Best Zesty Potato Salad Recipes

ZESTY MEDITERRANEAN POTATO SALAD

Steps:

• Place potatoes in a large saucepan; add water to cover. Add 1 teaspoon salt. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Drain and place in a large bowl., In a small bowl, whisk olive oil, lemon juice, remaining salt, pepper and red pepper flakes until blended. Spoon over potato mixture; toss to coat. Refrigerate, covered, until chilled, about 1 hour. Just before serving, add sweet red pepper, onion, olives and bacon to potatoes. Sprinkle with feta and basil.

TANGY, ZESTY OIL AND VINEGAR POTATO SALAD

Steps:

• Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Cool to just warm, 10 to 15 minutes; peel potatoes. Cut each potato in half, then cut into 1/3-inch slices.
• Place warm potatoes in large bowl. Stir red wine vinegar and sugar in small bowl until sugar dissolves, then drizzle over potatoes. Toss to coat. Mix in onion slices. Season to taste with salt and pepper. Cool to room temperature.
• Add olive oil and parsley to potatoes. Toss well and let marinate at least 20 minutes and up to 2 hours at room temperature.

ZESTY POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Add 1/4 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Drain and cool. Cut potatoes into cubes., In a large bowl, combine the mayonnaise, sour cream, horseradish, parsley, pepper and remaining salt. Stir in the potatoes, eggs, bacon and onions. Cover and refrigerate for up to 24 hours.

ZESTY RED SKIN POTATO SALAD

Steps:

• Cook potatoes in boiling salted water until tender.
• Drain and let potatoes cool to room temperature.
• In large bowl combine all other ingredients.
• Mix well and stir in potatoes.
• Cover and chill.

ZESTY RED POTATO SALAD

Steps:

• Cook the potatoes until tender but firm. Drain and cube; place in a large bowl. Add the artichokes, chilies, pimientos, peppers, onion, basil and salt. , In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss well. Chill for 1 hour before serving.

ZESTY POTATO SALAD

Steps:

• Cook potatoes in boiling water in saucepan 20 min. or until tender; drain.
• Mix remaining ingredients in large bowl. Add potatoes; mix lightly.
• Refrigerate several hours or until chilled.

ZESTY POTATO, OLIVE, AND PIMIENTO SALAD

Steps:

• Bring a large pot of salted water to a boil. Cook the potatoes until tender, about 20 minutes. Drain well and allow to cool for five minutes.
• In a large bowl, whisk together the mayonnaise, lemon juice, salt, and pepper. Add the potatoes, olives, pimientos, and parsley and toss to combine. Serve cold from the fridge or at room temperature.
• We think this salad tastes even better the day after it's made. Feel free to make it up in advance, or make a double batch so you can be sure there will be enough leftovers for lunch the next day.

ZESTY LOW-FAT POTATO SALAD

Steps:

• Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15 minutes or just until tender. Drain and rinse with cold water. , In a small bowl, combine the remaining ingredients. Place potatoes in a large bowl. Add dressing and toss to coat. Cover and refrigerate for 2 hours or until chilled.

ROASTED SWEET POTATO QUINOA SALAD WITH ZESTY LIME DRESSING RECIPE - (4.2/5)

Steps:

• For the Roasted Sweet Potatoes: 1. Preheat oven to 400F 2. Transfer the chopped sweet potato to the baking sheet, drizzle with 1 tablespoon of oil, and gently toss to coat. 3. Bake for 20 minutes. Let potatoes cool slightly before handling. For the Quinoa: 1. Add dried quinoa and cooking liquid of choice to a pot over high heat. Bring to a boil, then reduce heat to low and cover pot with a tight-fitting lid. 2. Let the quinoa cook for 10-12 minutes or until fluffy and no water remains. 3. Remove from heat and let cool slightly in pot before handling. For the Dressing: 1. Add oil, lime juice, vinegar, honey, spices and salt to a bowl or mason jar. Whisk or shake until the salad dressing comes together. Adjust sweetness, salt or lime to taste, if needed. Set aside. For the Salad: 1. In a large mixing bowl, add the slightly cooled sweet potatoes, slightly cooked quinoa, cranberries, onions and fresh herbs. 2. Pour the dressing over top of the veggies and quinoa. Gentle stir to combine, ensuring everything is evenly coated. Season with additional salt and pepper, if needed. 3. Garnish with raw pumpkin seeds on top. 4. Serve immediately or store in the fridge for up to 3 days.

ZESTY POTATO SALAD

Steps:

• Cook potatoes in the skins in a pot of water until a fork easily pierces; pour off water; cool for 4-5 minutes.
• While the potatoes are cooking and cooling slightly, combine dressing ingredients in a small bowl; set aside.
• In a medium serving bowl, quickly cut potatoes into cubes.
• Slice onions over potatoes.
• Shake on some salt and pepper.
• Gently stir it all up.
• Pour dressing ingredients over the top; stir again gently.
• Allow to sit at room temp for about an hour to meld the flavors.
• LEFTOVERS: Chill. At serving time bring to room temp again.

SUPER ZESTY POTATO SALAD

Steps:

• Cut the potatoes in quarters and place in a large pot, add the garlic and cover the potatoes by about 2 inches with water. Season generously with salt. Bring the water to a boil over high heat, then reduce heat to a simmer and cook until the potatoes are fork tender, about 20 minutes. While the potatoes are cooking, put 2 tablespoons olive oil into a saute pan, add the bacon and bring to a medium-high heat. Cook the bacon until it is brown and crispy. Remove from the heat and add the onions, celery and vinegar. Season with salt and reserve. When the potatoes are fork tender, drain them from the water and transfer them to a large mixing bowl. While the potatoes are still hot add the bacon-onion mixture. Stir to incorporate. Add the Mayonnaise and stir to combine. TASTE for seasoning and stir in the mustard. Add more salt, if needed. Zesty! Homemade Mayonnaise: *2 egg yolks 1/4 cup red wine vinegar 1 tablespoon Dijon mustard Kosher salt 1 1/2 cups neutrally flavored oil (vegetable, canola, peanut) Place the egg yolks in the bowl of the food processor and add the vinegar and mustard. Season with salt, to taste. Turn the machine on and VERY slowly start to drizzle in the oil. Drip, drip, drip until the mixture starts to look like mayonnaise, then a slow steady stream of oil can be added. Cook's Note: If the mayonnaise is too thick add a few drops of water or if it is not thick enough, with the machine running, add a little more oil. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

SUPER-ZESTY POTATO SALAD

Steps:

• Make the mayonnaise: Put the egg yolks in a food processor and add the vinegar, mustard and 1/4 teaspoon salt. Turn on the machine and very slowly start to drizzle in the oil (drip until the mixture starts to look like mayonnaise, then you can start adding it in a slow, steady stream). If the mayonnaise is too thick, add a few drops of water; if it is not thick enough, add a little more oil with the motor running.
• Make the salad: Put the potatoes and garlic in a large pot. Add enough water to cover the potatoes by 2 inches and season generously with salt. Bring the water to a boil over high heat, then reduce the heat to medium and simmer until fork-tender, about 10 minutes.
• Meanwhile, cook the bacon in the olive oil in a large skillet over medium-high heat, stirring occasionally, until browned and crisp, about 10 minutes. Remove from the heat and stir in the onion, celery and vinegar. Season with salt.
• Drain the potatoes and transfer them to a large bowl (discard the garlic). Add the bacon-onion mixture to the hot potatoes and stir to incorporate. Gently stir in 1 1/2 cups mayonnaise and the mustard and season with salt. Refrigerate until cold.

ZESTY FETA POTATO SALAD

Steps:

• Combine first 4 ingredients in large bowl.
• Mix dressing and garlic. Add to potato mixture; mix lightly.
• Refrigerate several hours or until chilled.

ZESTY POTATO SALAD

Steps:

• 1. In a small bowl add all the mayonnaise dressing ingredients and mix well. Taste and season with a pinch of sea salt and more black pepper if necessary. Then set aside until needed.
• 2. In a large bowl gently add the prepared potatoes, onions, olives, eggs and tuna. Now add the mayonnaise dressing and gently mix until just combined. Cover and put in fridge to chill until needed.
• 3. When ready to serve garnish the salad with the egg slices, parsley, cilantro, olives and a few pinches of paprika.

ZESTY DIJON POTATO SALAD

Steps:

• Place potatoes in a saucepan; cover with water. Bring to a boil and boil for 20-25 minutes. Drain and cool. Cut potatoes into cubes and place in a salad bowl. Add green onions, salt and pepper. For dressing, combine mayonnaise, sour cream, ranch dressing, mustard and vinegar; pour over potato mixture and toss well. Chill 1 hour before serving. Sprinkle with paprika if desired.